Because it’s been raining for one hundred and sixty-eight hours and the end of times is imminent, today we need soup. And because I don’t get to go to Ivy Noodle on Sunday with my roadtripping collaborator and his northbound mom, I started searching for soups with a Chinese/Thai flavor profile. Specfically, the chicken curry noodle I crave when I’m away from the Elm City. I scoured the interwebs and still I couldn’t find the elusive recipe. This is just a poor approximation. I cobbled together a plan from those two most charming British cooks, Nigella Lawson and Jamie Oliver. What resulted was a satisfying soup that took less than half an hour to prepare. Beautiful in color, rich yet light(ish), this dish will stay with you right up until The Rapture.
Thai Chicken Noodle Soup
adapted from both Nigella and Jamie
- 1 tablespoon grapeseed oil
- 4 boneless, skinless chicken thighs
- 3 cups chicken stock
- 1 can light coconut milk
- juice of 1 lime
- 2 tablespoons fish sauce
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 2 scallions, sliced
- 2 red chiles, diced
- 1 cup chopped kale, ribs removed
- 1 stalk lemongrass, outer leaves removed, thinly sliced
- cilantro, optional (for garnish)
- some salt
- rice noodles, cooked according to package directions
I seasoned the chicken thighs with salt and cooked them in grapeseed oil in my soup pot until browned. I removed them to a cutting board to shred and into the pot went everything else but the noodles, which I added last, along with the chicken, after the soup had boiled and I turned down the heat to a low simmer. Serve with cilantro, if you like it.
Enjoy! And see you on Monday, should we somehow survive.